Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cornbread-and-Beef Skillet Pie 3.0 (125) 23 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 25 mins Total Time: 45 mins Servings: 4 Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous amounts of beef, mushrooms, and red peppers; the tastes meld with the cornbread biscuits as they bake together. Ingredients ½ cup yellow cornmeal ½ cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1 teaspoon baking soda Coarse salt and ground pepper 1 tablespoon olive oil 2 red bell peppers (ribs and seeds removed), thinly sliced 1 medium red onion, chopped 1 package (10 ounces) white mushrooms, trimmed and thinly sliced 1 ½ pounds ground sirloin ¼ cup tomato paste ¾ cup reduced-fat sour cream 1 large egg, lightly beaten Directions Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes. Cook's Notes A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time. Rate it Print